Creamy Paprika Steak Shells – Ultimate 1-Pot Comfort Dinner

Nothing says comfort like a bowl of creamy paprika steak shells. This hearty, smoky pasta dish has quickly become a favorite in my kitchen—and once you try it, you’ll understand why. Tender steak bites sizzle to golden perfection before being folded into a luscious paprika-kissed cream sauce. The medium shells soak up every bit of the cheesy, garlicky goodness, and when it’s all done in one pot, cleanup is as simple as the ingredients. If you’re craving something that warms you from the inside out, this is your go-to. Let’s dive into the dish that never fails to bring smiles to our table.

Why Creamy Paprika Steak Shells Are My Family’s Cold-Night Hero

A Recipe Born from Weeknight Magic

It was a rainy evening when I first pulled together what became this delicious pan of creamy paprika steak shells. I had a pound of sirloin steak in the fridge, a half-used container of cream, and just enough pasta shells to make something filling. With a little smoked paprika and garlic—two staples I always have on hand—I threw together a dish that made everyone stop and say, “What is this, and when are you making it again?”

That meal didn’t just fill our bellies—it filled the room with warmth. Cooking it reminded me why I love being in the kitchen: turning humble ingredients into something everyone can gather around.

What You’ll Love About This Creamy Pasta Dish

This recipe works because every element plays its role perfectly. The sirloin steak, seared until golden, gives the dish a hearty bite. Smoked paprika adds depth and a touch of heat, while the cream and mozzarella bring velvety richness. And those pasta shells? They cradle the sauce in every curve, delivering flavor in each bite.

Best of all, it’s all made in one skillet—no need to juggle a sink full of dishes afterward. It’s a dish that’s big on flavor, yet simple in technique. Whether you’re feeding picky kids or steak-loving adults, this one’s a guaranteed hit.

And if you’re looking for something fresh and vibrant to pair it with, I highly recommend trying this chickpea beet feta salad. It’s a lovely contrast to the richness of this dish.

How to Make Creamy Paprika Steak Shells Step by Step

Ingredients That Build Big Flavor, Simply

The beauty of creamy paprika steak shells is that the ingredients are both everyday and exceptional when combined. Here’s what you’ll need to bring it all together:

• 1 lb sirloin steak, cut into bite-sized strips
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups beef broth
• 1½ cups heavy cream
• 2 cups medium pasta shells
• 1 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

These are the exact ingredients I use in my kitchen, and they’re what you see in the photo. From the creamy golden sauce to the steak that’s just pink at the center, every component plays its role.

The Process: One Skillet, Six Steps

This dish follows six simple steps, but the flavor payoff is extraordinary. Here’s exactly how I do it in my kitchen:

1. Sear the Steak
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss your steak pieces with salt, pepper, and 1 teaspoon of smoked paprika. Let them sear for 2–3 minutes on each side. You want that lovely browned crust—don’t crowd the pan. Once they’re done, remove the steak and set it aside.

2. Sauté the Aromatics
In the same pan, add the other tablespoon of olive oil. Stir in the chopped onion and sauté until translucent. Add the minced garlic and cook for one minute more, just until fragrant. This step lays the foundation of flavor.

3. Build the Sauce
Sprinkle in the remaining smoked paprika and the garlic powder. Pour in the beef broth and bring the mixture to a gentle simmer. Once simmering, stir in the heavy cream. The sauce will already smell amazing!

4. Cook the Pasta Right in the Sauce
Now add the dry pasta shells directly into the sauce. No need to pre-boil. Let the shells simmer uncovered for 12–15 minutes, stirring occasionally so nothing sticks. The sauce will thicken beautifully as the pasta cooks.

5. Finish with Cheese and Steak
Once the shells are tender and the sauce is thick, stir in the shredded mozzarella and return the steak to the pan. Let everything mingle for 1–2 minutes until the cheese melts into the sauce and the steak is warmed through.

6. Garnish and Serve
Turn off the heat, sprinkle fresh parsley over the top, and serve hot. I love to pair this with warm garlic bread and a green salad for a full meal, but it’s also wonderful on its own.

Make It Yours – Variations, Storage & Meal Prep

Smart Substitutions to Fit Your Pantry

One of the reasons I keep coming back to creamy paprika steak shells is how adaptable it is. Once you understand the balance of the recipe, it’s easy to tweak it for what you have on hand.

Meat:
If you don’t have sirloin steak, you can substitute flank steak or even leftover grilled steak. Just avoid anything too tough or lean like stew meat—it won’t cook quickly enough. For a lighter version, thinly sliced chicken breast or rotisserie chicken works beautifully too.

Cream Options:
Heavy cream gives you the richest sauce, but you can use half-and-half in a pinch. It won’t be quite as thick but still comforting. I’ve also tried this with a splash of whole milk plus an extra handful of cheese for thickening.

Pasta Variations:
While medium shells are perfect for catching the sauce, you could also use rotini or penne if that’s what’s in your pantry. Just keep the cooking time in check—smaller shapes may cook faster.

Cheese Swaps:
Mozzarella gives that familiar melt and stretch, but if you love a little bite, try a blend of mozzarella and sharp white cheddar. I’ve even added a spoonful of cream cheese once for extra richness—it was heavenly.

Flavor Boosters:
For a little kick, a pinch of red pepper flakes added with the garlic does the trick. Or swirl in a spoon of Dijon mustard or Worcestershire sauce with the cream to deepen the flavor.

Store, Reheat, and Meal Prep with Ease

This dish stores well and actually gets better as the flavors meld. Here’s how I handle leftovers:

To Store:
Let it cool completely, then transfer to an airtight container. It keeps well in the fridge for up to 3 days.

To Reheat:
Add a splash of broth or milk to a skillet and gently reheat over medium-low heat, stirring often. This helps loosen the sauce and brings the dish back to its creamy, dreamy state.

For Freezing:
Technically, you can freeze it, but the cream sauce may break slightly on reheating. If you do freeze, I recommend undercooking the pasta slightly and storing it in a freezer-safe container. Thaw overnight in the fridge and reheat gently.

Meal Prep Tip:
Make the steak and sauce ahead of time, store it separately from the pasta, and combine them when reheating. This keeps the texture of everything just right and gives you a nearly instant dinner for busy nights.

How to Serve Creamy Paprika Steak Shells for Maximum Comfort

When creamy paprika steak shells are bubbling on the stove, the aroma alone tells you dinner’s going to be special. But pairing it with the right sides takes it from a great meal to a memorable one.

Side Dishes That Shine:
This rich pasta begs for balance. A crisp green salad dressed with a simple vinaigrette cuts through the creamy sauce beautifully. Think mixed baby greens, cucumber, and red onion tossed with lemon and olive oil.

Want to round it out even more? A loaf of warm garlic bread or a baguette with butter is perfect for scooping up every bit of that sauce.

Refreshing Pairing Tip:
Pairing this pasta with something light and earthy—like this chickpea beet feta salad—adds the right brightness to make the meal feel whole. It’s the kind of contrast that makes each bite of the main dish even more crave-worthy.

Serving Style for Guests:
If you’re hosting, serve creamy paprika steak shells straight from a cast-iron skillet or Dutch oven—it keeps the rustic, cozy vibe alive. Garnish with chopped parsley or fresh thyme, and offer fresh-cracked pepper at the table.

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FAQS – Creamy Paprika Steak Shells

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Conclusion: A Creamy Classic You’ll Make Again and Again

Creamy paprika steak shells are more than a meal—they’re a hug in a bowl. It’s that weeknight magic we all need: a dish that feels indulgent, yet comes together quickly with real ingredients. Whether you’re feeding hungry kids, impressing a date, or just treating yourself, this recipe has your back.

The seared steak, smoky spices, melty mozzarella, and rich cream combine to make something truly special. I hope you try it soon—and when you do, let it become part of your own kitchen memories, just like it did in mine.